Preheat the oven to 350 °F (180 °C). Line a 9 x 5-inch loaf pan with parchment paper and lightly oiled paper with oil spray or coconut oil. Set aside.
Combine the fiber blend with the water until well combined.
Peel, mash the banana into a puree, and add in the yogurt, maple syrup, butter/oil, and vanilla to fully combine, and then add in the fiber blend mixture.
In a small bow, mix the dry ingredients: oat flour, protein powder, baking soda, baking powder, cinnamon, and sea salt.
Add the dry mix into the wet mix and stir to combine. Add in the chocolate chips, if using. Don't overmix to avoid gummy bread.
Pour the banana bread into the prepared loaf pan, and bake for 30-50 minutes or until golden brown.
This bread stays moist in the center, so it's normal if you insert a toothpick in the center and the batter still sticks slightly to it.
Cool it down completely before slicing.
